In order to cool properly, food must reach 70°f within hours and then reach 41°f in a total of .

The right answer is 2 hours for the first gap and 4 hours for the second gap.

It is not advisable to place directly in the refrigerator dishes that have just been removed from the fire. Large quantities take too long to cool, which opens the way for the proliferation of harmful bacteria and ultimately food poisoning (especially when they contain meat). It is therefore best to let very hot foods cool to room temperature until they give off more steam and then refrigerate them within one hour of cooking.

To accelerate the cooling, the food is divided into smaller containers, preferably shallow. They can also be cooled more quickly in a sink filled with cold or cold water, stirring regularly. If they are still warm when refrigerated, leave the containers ajar to facilitate cooling. Wait for complete cooling before closing tightly. In this way, you will be sure to serve a sauce that is both tasty and suitable for consumption.

i believe it is the last one. im sorry if im wrong!

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